Quality evaluation of essential oils by a taste-sensing system

DOI Web Site 12 References
  • Anjiki Naoko
    Intelligent Sensor Technology, Inc. Graduate School of Natural Science and Technology, Kanazawa University
  • Hosoe Junko
    National Institute to Health Sciences
  • Fuchino Hiroyuki
    Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation
  • Ikezaki Hidekazu
    Intelligent Sensor Technology, Inc.
  • Mikage Masayuki
    Graduate School of Natural Science and Technology, Kanazawa University
  • Kawahara Nobuo
    Research Center for Medicinal Plant Resources, National Institute of Biomedical Innovation
  • Goda Yukihiro
    National Institute to Health Sciences

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Other Title
  • 味認識装置を用いた精油類の化学的品質評価
  • アジ ニンシキ ソウチ オ モチイタ セイユルイ ノ カガクテキ ヒンシツ ヒョウカ

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Recently, it has been recognized effectiveness and functionality of aromatherapy, a natural holistic approach to therapy using essential oils and other plant extracts. Many common essential oils have been used for such as perfume materials, flavor ingredients and antiseptic purposes since ancient times and are still widely used today. Essential oils are registered in "The Japan's Specifications and Standards for Food Additives" mainly used as bitter substances and anti-oxidants, and also seven essential oils are registered in "The Japanese Pharmacopoeia Sixteenth Edition". In this study for development of a new method for the quality evaluation of essential oils, we investigated the profile analysis of 16 kinds of essential oils by a taste-sensing system. As the results, 16 kinds of essential oils were classified mainly into 5 types by the taste distributions. Furthermore, we purchased commercial clove and thyme oils, both of which showed high taste intensities in "anionic bitterness" and investigated the relationship between their anionic bitterness intensity and the amounts of the main constituents, namely eugenol and thymol for clove and thyme oils, respectively. In consequence, as clove oils, the "anionic bitterness" intensities of eight samples were approximately the same as those of the corresponding standard samples of eugenol. As for the remaining three samples, more than 70% of the "anionic bitterness" intensity was attributed to eugenol content. These data strongly suggest that the "anionic bitterness" taste of clove oil is mostly derived from eugenol. Meanwhile, as thyme oils, no correlation was observed between the "anionic bitterness" intensity and thymol content. This finding suggests that constituents other than thmol may have a larger effect on the anionic bitterness intensity of thyme oil.

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